Combined effects of pre-storage 1-methylcyclopropene application and controlled atmosphere storage on 'Unique' feijoa quality

Extending the storage potential of feijoa would enable export to new markets. This work investigates the effect of combinations of 1-methylcyclopropene (1-MCP) and reduced oxygen atmospheres at 4 degrees C on feijoa quality. After harvest, feijoa were treated at 20 degrees C with 500 nL L-1 for 3 h or 1000 nL L-1 for 12 h of 1-MCP and air (as a control). Subsequent storage conditions at 4 degrees C were either: 2 kPa O-2 and 0 kPa CO2; 5 kPa O-2 and 0 kPa CO2; or air (as a control). Fruit were subsequently assessed fortnightly for up to 10 weeks. 1-MCP treatment was found to have no impact on delaying deterioration during storage. Reduced oxygen atmospheres delayed loss of firmness and titratable acidity during storage. However, after 4 weeks of storage, surface injury was most severe in the 2 kPa O-2 treatment. Further research on extending storage life of feijoa is required.